2 1/4 Cup warm water

Combine water and honey. Add yeast with about 3 cups of the flour and mix well. Add salt with the remainder of flour and knead to form a slightly stiff dough. Let rise until double, covering to keep dough from drying out. In a large pot bring 1 gallon of water to a boil then add 1/3 cup honey to it. Divide the risen dough into 12 pieces and shape into balls. Let the balls rest briefly then poke your thumb through the middle forming a hole, twirling each new bagel on your thumb to enlarge the hole until the hole is about 1 1/2 inches in diameter. Let each bagel rest about 5 minutes, then place it in the boiling honey water. Cook 2-3 at a time adjusting the heat so the water is simmering all the time. The bagels should sink and rise in a few seconds; if they don't, they rested too long but are still fine. Just turn them over so that both sides get wet. After 1 minute in the water remove with a slotted spoon and place on a greased cookie sheet. Bake at once in a preheated oven at 425° for about 35 minutes, turning the bagels over at the halfway point if they haven't browned evenly.

The bagels may be brushed with a mixture of 1/2 beaten egg and 2 Tbs. water then sprinkled with sesame seeds, poppy seeds ,minced onions, or minced garlic. The egg wash makes even ungarnished bagels shiny and pretty.

Combine in medium saucepan and bring to boil. Remove from heat and add either vanilla or maple flavoring.
 

Mix together dry ingredients. Ad Liquids. Stir just until mixed. Fry on hot oiled griddle. To make a lighter pancake you may separate the eggs and whip the egg whites and fold in the batter gently. Serve with sweetened strawberries , maple syrup or honey.
 

2 cups freshly milled flour ( hard white )

Combine water, milk and honey. Beat 2 cups freshly milled and yeast into the milk mixture forming a sponge. Cover and let the sponge rise in a warm place for about 1 hour. Beat softened butter. Knead in the remaining flour forming a smooth soft dough. Turn the dough out on a surface sprinkled with cornmeal. Press the dough to a thickness of about 1/2 inch and cut into 3-4 inch rounds. Let rest on a slightly greased coolie sheet until doubled. Carefully lift with a pancake turner to a hot , well buttered griddle. Cook until slightly brown. Turn once while cooking. Cool slightly. Separate with a fork to toast the halves.
 

Add creamed mixture and yogurt to dry ingredients and beat well. Pour into a greased 9"x13" pan. Bake at 325° ( 350° depending on your oven ) for 25-30 minutes. Let cool and frost.

Icing:
 

Cream Together and whip till fluffy.
 

Place first six ingredients into Bosch bowl. Turn on just a few seconds to allow the ingredients to mix. Now is a good time to grind the grain in your new Whisper Mill. Once the flour is ready, start to add a cup at a time to the above mixture. You should have your Bosch set on the number 1 setting at this time. Continue to add the flour. Watch the insides of your bowl and you will notice about the 12th cup of flour it will start to become more like dough. Your eventual goal is to have the sides of the bowl clean...also, when you touch the dough it will not stick to your finger. I call it the "just past sticky stage". As the dough starts to thicken you will hear a change in the sound of your Bosch... you want to turn it up to 2 at this point. once you have reached that just past sticky stage  you want to let your dough knead for 8 to 10 minutes. When finished kneading, pour a little olive oil on the counter and take the dough out of the bowl and place on the olive oil. Your dough should have a sticky and shiny texture to it. You will now divide it into 5 loaves of bread or whatever you are planning on making.
Allow to rise for about 2 hours. Preheat your oven to 350 and bake for 22 to 25 minutes...it varies by oven.
When it's done baking you can sit back and enjoy the wonderful bread you made with your own two hands!!! (with the help of the Bosch of course!!)